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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens
Kalekristos Yohannes Woldemariam, Zhen Wan, Qinglin Yu, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 50, pp. 14709-14727
Closed Access | Times Cited: 89

Showing 1-25 of 89 citing articles:

Biocontrol Ability of the Bacillus amyloliquefaciens Group, B. amyloliquefaciens, B. velezensis, B. nakamurai, and B. siamensis, for the Management of Fungal Postharvest Diseases: A Review
Suyan Wang, Daniela D. Herrera‐Balandrano, Yanxia Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 22, pp. 6591-6616
Closed Access | Times Cited: 56
Investigating the effects of biodegradable microplastics and copper ions on probiotic (Bacillus amyloliquefaciens): Toxicity and application
Ruijin Li, Jiaxi Tao, Danlian Huang, et al.
Journal of Hazardous Materials (2022) Vol. 443, pp. 130081-130081
Closed Access | Times Cited: 46
Research advances in probiotic fermentation of Chinese herbal medicines
Xiaoling Zhang, Qin Miao, Cheng‐Xue Pan, et al.
iMeta (2023) Vol. 2, Iss. 2
Open Access | Times Cited: 34
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 11
Degradation of aflatoxin B1 by a recombinant laccase from Trametes sp. C30 expressed in Saccharomyces cerevisiae: A mechanism assessment study in vitro and in vivo
Yingli Liu, Huijia Mao, Kalekristos Yohannes Woldemariam, et al.
Food Research International (2021) Vol. 145, pp. 110418-110418
Closed Access | Times Cited: 42
Representative Bacillus sp. AM1 from Gut Microbiota Harbor Versatile Molecular Pathways for Bisphenol A Biodegradation
Ana López‐Moreno, Alfonso Torres-Sánchez, Inmaculada Acuña, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 9, pp. 4952-4952
Open Access | Times Cited: 41
Detoxification of Aflatoxin B1 by a Potential Probiotic Bacillus amyloliquefaciens WF2020
Guojun Chen, Qian’an Fang, Zhenlin Liao, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 28
Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt
Hamed Mahmoodi Pour, Mohammad Hossein Marhamatizadeh, Hossein Fattahi
Journal of Food Quality (2022) Vol. 2022, pp. 1-12
Open Access | Times Cited: 27
Bacillus amyloliquefaciens: Harnessing Its Potential for Industrial, Medical, and Agricultural Applications—A Comprehensive Review
Imen Zalila‐Kolsi, Afif Ben‐Mahmoud, Ray Al-Barazie
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2215-2215
Open Access | Times Cited: 17
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
Dirong Ren, Chenghuan Ren, Jiamin Ren, et al.
Food Research International (2025) Vol. 201, pp. 115636-115636
Closed Access
Antimicrobial activity and mechanism of novel postbiotics against foodborne pathogens
Yucui Tong, Zaheer Abbas, Jing Zhang, et al.
LWT (2025) Vol. 217, pp. 117464-117464
Open Access
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu
Dongqi Li, Yaqiong Wan, Xiaohan Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 775-775
Open Access
Bacillus amyloliquefaciens B10 can alleviate aflatoxin B1-induced kidney oxidative stress and apoptosis in mice
Yeqi Zhao, Tiancheng Wang, Li Peng, et al.
Ecotoxicology and Environmental Safety (2021) Vol. 218, pp. 112286-112286
Open Access | Times Cited: 33
Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits
Muzi Tangyu, Michel Fritz, Lijuan Ye, et al.
Microbial Cell Factories (2022) Vol. 21, Iss. 1
Open Access | Times Cited: 22
Plant Growth Promotion and Plant Disease Suppression Induced by Bacillus amyloliquefaciens Strain GD4a
Piao Yang, Yuan Pu, Wen‐Shan Liu, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 672-672
Open Access | Times Cited: 4
Modulation of the food microbiome by apple fruit processing
Wisnu Adi Wicaksono, Aisa Buko, Peter Kusstatscher, et al.
Food Microbiology (2022) Vol. 108, pp. 104103-104103
Open Access | Times Cited: 19
Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu
Lei Yan, Wenchao Cai, Yurong Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103679-103679
Closed Access | Times Cited: 3
Purification, characterization, and antibacterial and antibiofilm activity of a novel bacteriocin against Salmonella Enteritidis
Yi-Zhou Xiang, Yanmei Zhang, Ying-Yang Liu, et al.
Food Control (2021) Vol. 127, pp. 108110-108110
Closed Access | Times Cited: 25
Bioactive Compounds in Food as a Current Therapeutic Approach to Maintain a Healthy Intestinal Epithelium
Eva Salinas, Diana Reyes-Pavón, Naima G. Cortes‐Perez, et al.
Microorganisms (2021) Vol. 9, Iss. 8, pp. 1634-1634
Open Access | Times Cited: 24
Bioactivities evaluation of an endophytic bacterial strain Bacillus velezensis JRX-YG39 inhabiting wild grape
Baozhen Feng, Dandan Chen, Ruixue Jin, et al.
BMC Microbiology (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 16
Controlling soft rot of postharvest chilli pepper (Capsicum annuum L.) by an antagonist Bacillus amyloliquefaciens S917: Efficacy and action mode
Guang Li, Xiaofen Li, Tongfang Zhang, et al.
Biological Control (2022) Vol. 178, pp. 105133-105133
Closed Access | Times Cited: 16
Efficient production of extracellular alkaline protease in Bacillus amyloliquefaciens by host strain construction
Weijie Chen, Lu Li, Changwen Ye, et al.
LWT (2022) Vol. 163, pp. 113620-113620
Open Access | Times Cited: 15
Recent advances and prospects of Bacillus amyloliquefaciens as microbial cell factories: from rational design to industrial applications
Zhengshan Luo, Yifan Yan, Shanshan Du, et al.
Critical Reviews in Biotechnology (2022) Vol. 43, Iss. 7, pp. 1073-1091
Closed Access | Times Cited: 15
Preparing Biosurfactant Glucolipids from Crude Sophorolipids via Chemical Modifications and Their Potential Application in the Food Industry
Tianyou Cui, Yujing Tang, Mengqian Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 6, pp. 2964-2974
Closed Access | Times Cited: 8
A marine lipopeptides-producing Bacillus amyloliquefaciens HY2-1 with a broad-spectrum antifungal and antibacterial activity and its fermentation kinetics study
Linru Huang, Xiao-ning Ling, Shuaiying Peng, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 8
Closed Access | Times Cited: 8
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